Blog posts of '2020' 'September'

There’s something so comforting about the warm aroma of roasting beef filling your kitchen when it starts to get cold outside! The aroma instantly triggers the olfactory senses and feelings of nostalgia about the holidays and family dinners featuring a roast. The ultimate meal to feed a crowd (or your family for the week!), this rump roast recipe is super simple, uses a few staple ingredients and requires very little hands on cooking! Onions, garlic, herbs, salt and pepper and VG Meat's tender rump roast is all you need for this rump roast!

Okay, this might be one of our favourite recipes for fall! The flavours in this plum, ginger and cardamom coffee cake scream fall comfort and are the perfect compliment to your morning coffee or to enjoy as dessert with a generous scoop of ice cream!

Calling all cabbage lovers! It's all about celebrating the cabbage in this week's recipe. Using only 5 ingredients, this roasted green cabbage from Top Tomato Farm is so simple yet so delicious! Roasting vegetables really just brings out their natural sweetness and offers a depth of flavor that simply steaming or sauteing can’t. Not to mention when you roast this beautiful vegetable, you get a nice char that adds amazing texture and flavour!

This roasted butternut squash recipe features a dynamite combination of fall flavours! This fall squash from Top Tomato Farm is roasted and cut like a hasselback potato to make sure that the delicious sage and maple brown butter soaks into every nook and cranny of this squash.

As Canadian consumers learn more about our food systems, we are increasingly considering the ethical and animal welfare conditions behind their food, especially when it comes to dairy and eggs — as we should! As a result, these days our grocery store egg cartons are emblazoned with “cage free”, “free-run”, “free-roamin

Our CSR, Jaclyn Pomer, created an incredible Beet Taglierini recipe featuring a dozen 100km Foods ingredients including beets, local ricotta, black garlic, sweet corn and arugula! An incredible chef in her own right, she graduated from George Brown Culinary School 8 years ago and has since been living out her passions for food and dance and joined the 100km Foods tea